Chicken Vegetable Soup

This Chicken Vegetable Soup takes less than 30 minutes to make! Filled with veggies, rotisserie chicken, and great served with fresh bread.

HOW TO MAKE CHICKEN VEGETABLE SOUP

Pull the rotisserie chicken apart and discard the skin. Use kitchen shears or a knife to cut the chicken up into bite-size pieces.

Dice 1 onion and then saute the onion in a large pot with butter over medium-high heat. Add a pinch of salt and cook until the onion is tender and slightly browned.

Once the onions are ready add in the chicken broth and increase the heat to high to bring the broth to a boil.

When the broth is boiling add in the pasta, frozen vegetables, and tomatoes. Cook for 7 minutes or until the pasta is done.

Reduce the heat to medium and stir in the chicken, parmesan cheese, lemon juice, and pepper. Cook for 1-2 minutes then remove from the heat and serve as desired.

CAN I USE FRESH CHICKEN?

If you would like to use fresh chicken you will need to cook it before making the soup as the soup uses already cooked chicken to cut down on the cooking time.

CAN I MAKE THIS SOUP RECIPE VEGAN?

Yes! We suggest using tofu, chickpeas, or beans in place of the chicken, you could also use a vegan chicken product. Instead of using regular butter and chicken broth use vegetable broth or “no” chicken broth and vegan butter.

RECIPES USING ROTISSERIE CHICKEN

• Lemon Chicken Orzo Soup
• Easy Chicken Enchilada Recipe
• Chicken Pasta Salad
• Chicken Burritos
• Chicken Salad or even Keto Chicken Salad
• Cheesy Chicken Enchilada Dip

This article was written by Courtney’s Sweets, the recipe is from our guest chef Amanda.

Chicken Vegetable Soup

Courtney

This Chicken Vegetable Soup takes less than 30 minutes to make! Filled with veggies, rotisserie chicken, and great served with fresh bread.

5 from 8 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 168 kcal

Ingredients

  

1x2x3x

• 1 medium onion diced
• 1 tablespoon unsalted butter
• 8 cups reduced sodium chicken broth
• 4 oz. ditalini pasta
• 2 12 oz. frozen mixed vegetables
• 15 oz. diced tomatoes
• 1 tbsp. shredded parmesan cheese
• 2 tsp. lemon juice
• 1/4 tsp. black pepper
• salt to taste
• 1 rotisserie chicken meat, without skin

Instructions

 

• Pull the rotisserie chicken apart and discard the skin. Use kitchen shears or a knife to cut the chicken up into bite-size pieces.
• Dice 1 onion and then saute the onion in a large pot with butter over medium-high heat. Add a pinch of salt and cook until the onion is tender and slightly browned.
• When the onions are ready add in the reduce sodium chicken broth and increase the heat to high to bring the broth to a boil.
• Once the broth is boiling add in the pasta, frozen vegetables, and tomatoes. Cook for 7 minutes or until the pasta is done.
• Reduce the heat to medium and stir in the chicken, parmesan cheese, lemon juice, and pepper. Cook for 1-2 minutes then remove from the heat and serve as desired.

Nutrition

Calories: 168kcalCarbohydrates: 23gProtein: 11gFat: 5gSaturated Fat: 2gCholesterol: 7mgSodium: 141mgPotassium: 473mgFiber: 2gSugar: 3gVitamin A: 179IUVitamin C: 9mgCalcium: 70mgIron: 2mg

Keyword chicken vegetable soup

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